Quinoa Breakfast Hash Browns

Do you have any foods that are a weekend ritual for you or your family? I didn’t until I discovered these quinoa hash browns. I had just started a strict nutrition plan to try and help with some minor health issues, and there was a long list of things that I couldn’t have for a few months. In my search for ingredient-approved recipies, I found this little gem in a great quinoa cookbook and decided to give it a try. SO glad I did!Quinoa Breakfast Hash Browns, serves 2

Combine the water and the uncooked quinoa in a pot and bring to a boil. Once boiling, cover the pot and reduce heat to a simmer for 10 minutes. After 10 minutes, turn the heat off and leave the covered pot on the burner for another 6 minutes. Gently fluff the quinoa with a fork and allow the quinoa to cool.

In a large bowl, mix the cooked quinoa with the egg, grated potato, pepper, and salt. Heat a large skillet over medium heat and melt 1 1/2 teaspoons of butter in the pan. Scoop 1/3-½ cup of the quinoa mixture into the pan and flatten out the hash brown patty with the back of a spatula. Cook the hash browns for 5-7 minutes on each side until golden brown. Repeat process with the remaining mixture. I keep the recipe pretty close to the original when I make it, but I like the little kick that the pepper gives it, and the green onions add a delicious little crunch to each bite. Think you’ll be adding these to your weekend routine? xo. Laura

Quinoa Breakfast Hash Browns

Ingredients

1/3cupquinoaI used a tri-color blend of quinoa for mine, but any color will work

2/3cupwater

1 1/2cupspeeled and grated raw potato

1large egg

1teaspoonfine grain sea salt

1/4teaspoonpepper

1tablespoonnatural butter

2green onions

Instructions

Combine the water and the uncooked quinoa in a pot and bring to a boil. Once boiling, cover the pot and reduce heat to a simmer for 10 minutes. After 10 minutes, turn the heat off and leave the covered pot on the burner for another 6 minutes. Gently fluff the quinoa with a fork and allow the quinoa to cool.

In a large bowl, mix the cooked quinoa with the egg, grated potato, pepper, and salt. Heat a large skillet over medium heat and melt 1 1/2 teaspoons of butter in the pan. Scoop 1/3-½ cup of the quinoa mixture into the pan and flatten out the hash brown patty with the back of a spatula. Cook the hash browns for 5-7 minutes on each side until golden brown. Repeat process with the remaining mixture.

Ooh, this looks super good! Just wondering if anyone knows any good alternatives for the egg, though? My boyfriend is vegan, soy-free, & gluten-free & it is so incredibly hard to find things to cook for him, but this recipe is super close.

Don’t get me wrong, I have always been a fan of the photography skill/style here on ABM, but I have to say that all the yummy natural light in your new studio home is making for some seriously lovely & fresh images — especially these recipe posts happening in that white kitchen! Keep up the lovely work ladies!

I didn’t have very much luck with quinoa the first couple of times I tried to make it- but I die for hash browns of all kinds, so I’m game to try this! It looks so good! Also dying over your cutting board… where is it from??

It sounds as though we may be on a similar nutrition plan. My list is also very long and I have such a difficult time finding a variety of recipes to try. Variety being the key! This looks really yummy, thank you for posting!

Hi ABM! I’ve never made a comment on here before, but I have been reading your blog religiously for the last 4 years. I tried this recipe this morning and it was delicious! We used these hash browns as the bottom layer for eggs Benedict and it was SO yummy! They also taste really great on their own. So, if anyone is thinking about giving it a go, DO IT! Thanks Laura!

Thanks for the recipe! I made these today! I added a little more quinoa than the recipe called for. I also added some seasoning salt and garlic granules. They turned out delicious! I agree with a previous commentor…. the green onions add a nice crunch (and flavor).